Step 1: Preheat your oven according to the instructions on your boxed cake mix—usually around 350°F. Grease a 9×13-inch baking pan and set it aside.

Step 2: Prepare the chocolate cake mix as directed on the box using the specified ingredients (typically eggs, oil, and water). Pour the batter into the greased pan and smooth out the top.

Step 3: Bake the cake according to the package directions, typically 28–32 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.

Step 4: Once the cake is done baking, remove it from the oven and allow it to cool for about 10 minutes. While the cake is still warm but not hot, use the handle of a wooden spoon to poke holes evenly across the entire surface. Be generous with the pokes—this is where all the pudding magic happens.

Step 5: In a medium bowl, whisk together the cookies-and-cream instant pudding mix and cold milk for 2 minutes until it thickens slightly. You want it pourable but not runny.

Step 6: Immediately pour the pudding mixture over the cake, making sure it seeps into all the holes. Use a spatula to spread it out evenly and gently press it into the surface to help it fill the gaps.

Step 7: Sprinkle half of the crushed Oreos (about 10 cookies) evenly over the pudding layer. This adds texture and a pop of cookie flavor within the creamy layer.

Step 8: Chill the cake in the refrigerator for at least 2 hours to allow the pudding to fully set. You can also let it chill overnight for an even better texture.

Step 9: Once the cake has chilled, spread the thawed whipped topping evenly over the top. Be gentle so you don’t disturb the pudding layer underneath.

Step 10: Sprinkle the remaining crushed Oreos on top of the whipped cream. For an extra flair, add a few whole Oreos standing upright or crumbled around the edges for that bakery-style look.

Step 11: Slice and serve! This cake is best served chilled and makes for a stunning centerpiece at any dessert table.